Fresh Tomato Parmesan Scramble Recipes

Steps:

• Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper.
• Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
• Cook until the eggs are set but still slightly moist, about 5 minutes.

Steps:

• Combine first 4 ingredients in medium bowl.
• Beat eggs and cheese in small bowl with whisk until blended. Melt butter in small nonstick skillet on medium heat. Add egg mixture; cook 1 to 2 min. or until set, stirring occasionally.
• Serve eggs with tomato salad.

Steps:

• 1. Cook fettucine as directed
• 2. Crush and chop garlic clove finely.
• 3. Heat oil in a frying pan on medium-high, add garlic and bacon and cook until they start to brown.
• 4. Add tin of tomatoes to the frying pan and stir.
• 5. Reduce heat to medium and simmer for 15 minutes.
• 6. Reduce to low heat and add cream.
• 7. Stir until cream is fully mixed inches.
• 8. Stir parmesan cheeses into the sauce.
• 9. Add fettucine and stir until heated through and covered with sauce.
• 10. Serve, sprinkling a little parmesan cheese over the top of each serve if you wish.

Steps:

• Heat the oil in a large saucepan, cook the onion and garlic together, stiriing until the onion is soft. Add the tomatoes, salt and wine and simmer uncovered for about 15 minutes or until the tomatoes are soft.
• Add the remaining ingredients, simmer uncovered for 10 minutes or until thickened. Remove bay leaves from sauce.
• When cooled refrigerate for up to 3 days.
• Use sauce as desired.

Steps:

• Cut a plum tomato into wedges and cook in the butter for about a minute. Stir 1 tbsp of grated Parmesan into the eggs with the cream then add to the pan and scramble (see Bill Granger's perfect scrambled eggs for how best to do this). Spoon the eggs onto a serving plate. Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted ciabatta on the side.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, combine all remaining ingredients except cheese.
• Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.